Thai Red Coconut Curry. The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

Better than takeout, Thai coconut red curry with prawns is easy, quick, and full of so much flavour! One of my favourite dishes when I go to a Thai restaurant is the Thai coconut red curry. That was before I started to make my own at home. You can cook Thai Red Coconut Curry using 15 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Thai Red Coconut Curry

You need 3 Cloves of Garlic.
Prepare 1 of Large Piece of Ginger.
Prepare 1 Stalk of Lemongrass.
It's 3 of Red Chillies.
It's 2 Tablespoons of Olive oil.
It's 60 g of Thai Red Curry Paste.
You need 2 Tablespoons of Fish Sauce.
It's 1 Can of Coconut Cream.
You need 500 g of Chicken Fillets.
Prepare 125 g of Sugar Snap Peas.
Prepare 1 Tablespoon of Lime Juice.
Prepare Handful of Fresh Coriander.
It's To taste of Salt.
Prepare 1 tsp of Pepper.
It's As needed of Basmati Rice.

Thai Green Curry Coconut Shrimp with Basil. Red curry with coconut milk is one of my favorite Thai sauces - I just made your version with some scallops that were languishing away in my freezer and it was exceptional! Serve it with jasmine rice, rice noodles or your favourite vegetables! Definitely a new favorite at our house and better than any restaurant!

Thai Red Coconut Curry instructions

Roughly chop garlic, ginger and chillies..
Heat olive oil in a pan and add chopped garlic, ginger and chillies, as well as the lemongrass. Saute until fragrant..
Add curry paste and saute another 3-5 minutes over low heat..
Cut chicken into cubes and season with salt and pepper. Add to pan..
As soon as chicken is browned a bit, add fish sauce (I know it smells horrible but it makes all the difference) and coconut cream. Allow to simmer on low-medium heat until chicken is cooked through and sauce has started to reduce..
Optional: I found this little jar of roasted chilli paste and adder about a teaspoon. Really gave my sauce another layer of flavour. It smells amazing..
Season to taste, remove lemongrass and add sugar snap peas. Stir through the lime juice..
Serve with basmati rice and fresh coriander. (And a dollop of plain yogurt if the is too much!).

I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste. Rice expressions has an organic frozen short grain rice package that is perfect with this dish. Thai Red Curry inspired coconut chicken - chicken pieces swimming in a rich, coconut sauce with blended up herbs and spices and sliced red bell I promise it's more appealing than that probably sounds. Seriously though this Thai Red Curry inspired sauce is on another level it's so damn good. I used to get coconut Thai curry exclusively at restaurants, until one day I decided to make it myself and was blown away by how easy it was.